My First Michelin Level Breakfast : L'evo

Waking up to sunlight shining on this rugged untouched terrain is mesmerizing. You have a deep ravine with crystal clear water flowing, and then a mountain close up with fog and snow tipped trees gradually changing to autumn fall colors. The sauna has a different feel to it in the morning than at night, the outdoor cold water bath looks much prettier.

As for the breakfast, I must admit that I don't quite remember each and every dish. What was striking was the presentation on a wooden board, clean and artistic. There were mushrooms and wild vegetables, presumably foraged from the area, there were bear meat and grilled fish. There were whelk, spicy miso paste and pickled vegetables... the miso soup had wild boar meat. And the rice was cooked to perfection, not mushy at all but retained a slight crisp crunch that gently reminds you of risotto done al dente. Rice is refillable, and we had 2-3 bowls of rice with our exquisite breakfast. Just so beautiful you don't want to eat it... or leave...

朝の景色は素敵です。川の音、山の静かさ。朝のサウナも気持ち。朝食のプレゼンは美術です。食べたくないくらい、けど、美味しかったです。白ご飯3杯食べました。味噌汁の中はイノシシが入っています。朝食も美術的な作品です。レヴォは別世界みたい。

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L'EVO is not just a restaurant, it is a culinary experience like no other. I promise you will not have anything like this soon again in your life, if ever.

Background: L'EVO is the creation of well-known chef Taniguchi Eiji, who has worked in Michelin 3-Star restaurants in Japan and France. L'EVO received 2 Michelin Stars in 2021, and amasses various accolades yearly. L'EVO is purposely located deep in the woods almost an hour from any sign of civilization, because the head chef wants to forage as much local ingredients from the mountains, woods, and creeks, an addition to using self-grown and local fresh produce. Even the wines, sake and beer are the best of the best locally available.

Reservations are open 5-6 months beforehand, and are always filled up quickly. It took me months to secure a reservation (dine in only is easier, but staying overnight is tough, since there are only 3 cottages) Per person, a meal runs ¥30,000 (plus ¥10,000+ for alcohol pairing), and if you stay overnight, then ¥90,000 per person, which includes breakfast. You also get a private sauna time.

(Sorry, this is what I remember)
- Maple Water
- Yuzu Champagne
PROLOGUE
1) Glass Shrimp on Rice Cracker
2) Beetroot Pastry filled with Chicken Liver Mousse
3) Goat Cheese Pastry
4) Tilefish in Potato Croquette
5) Fried Eelpout with Japanese Pepper
-Rose Wine (Uozu Kanata Winery)
6) Pike Conger with Uni & Shiso Jelly on glassware by Kojima Yukako
- Freshly baked roll bread
7) Cutlass Fish with Zucchini Skin, Cucumber on Pie Crust
- Merlot Red Wine
8) Bear with White Artichoke, Indian Spinach & Honey Jelly
- Masuizumi Sake
9) Big Fin Reef Squid in Shellfish & Golden Sesame Foam with Wild Rice
- Freshly baked potato bread
10) Soft-shell Turtle with Green Tomato and Shiso and Perilla wrapped in Corn Tortilla
- Kachikoma Sake
11) Somen in Goat Cheese & Butterbud Sprout Oil
- Beer (Takaoka)
SIGNATURE DISH L'EVO CHICKEN
12) Chicken Leg stuffed with Rice & Mushroom
- White Wine (Says Farm)
13) Fried Tilefish coated with Shrimp-Cooked Rice & Shrimp Eggs
- Freshly baked baguette
- Pinot Noir (Uozu's Kanata Winery)
14) Venison
15) Baby Kiwi with Kiwi Jelly & Smoked Milk Ice Cream
- Gin & Tonic
16) Spicebush Dessert
- Spicebush Tea
17) Financier, Strawberry Caramel, Mulberry Ice Cream-Filled Pastry, Apple Pie, Tea Tartlet

WHAT A MEAL!
My first Two-Star Michelin. The Head chef thanks everyone at the end of each meal.

レヴォはすごい所です。ミシュラン2つ星をもらった事があります。街から離れて森の中にあります。自然の材料と地元の材料しか使っていません。半年前から予約しなければなりません(泊まる場合)。3部屋しかないので、なかなか難しいです。メニューはすごすぎて:

メイプル水
柚子シャンパン
1) 白エビ
2) ビーツペイストリーのなかは鶏レバームース
3) ヤギチーズペイストリー
4) ポテトコロッケの中はアマダイ
5) ゲンゲフライと山椒
ロゼワイン
6) ハモとウニとシソゼリー
ロールパン
7) 太刀魚と胡瓜のパイ
メルロー赤ワイン
8) 熊肉と
マスイズミさけ
9) アオリイカと貝とゴマの泡
ポテトパン
10) 亀とトマトとエゴマとシソをコーンの包み
勝駒さけ
11) そーめんとヤギチーズ
ビール
12) 鶏のあしにご飯ときのこ
白ワイン
13) アマダイフライ
バゲット
赤ワイン
14) 鹿肉
15) ベイビーキウィのデザート
ジョンアンドトニック
16) 黒文字デザート
黒文字茶
17) フィナンシェ, フランボアーズキャラメル, くわのみアイスペイストリー, アップルパイ, 紅茶タートレッツ

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